Bennie Kendrick
Mexican Street Corn
INGREDIENTS
- 4 fresh corn cobs, husked
- 2 jalapeños, finely chopped
- 1 small bushel of fresh cilantro, chopped (plus extra for garnish)
- 3 spoonfuls of mayonnaise
- A few spoonfuls of Mexican crema
- Crumbled cotija cheese
- Tajín seasoning, to taste
DIRECTIONS
- Fire up your grill to medium-high. Grill corn cobs until charred and slightly blistered on all sides- about 8-10 minutes. Let cool slightly, then shave the kernels off the cob.
- Finely chop the jalapenos and cilantro.
- In a large bowl, combine the corn, mayo, crema, chopped cilantro and jalapeno, cotija cheese, and a generous shake of tajin for that classic chili-lime kick.
- Use a spatula to fold everything together until well combined.
- Top with extra cilantro and another sprinkle of tajin before serving.
ELOTE
Elote (pronounced eh-LOH-teh) is the Mexican street food classic that turns a humble ear of corn into something extraordinary. Grilled until lightly charred and smoky, the corn is then slathered with mayo or crema, sprinkled with cotija cheese, dusted with chili powder or Tajín, and finished with lime juice and fresh cilantro.
A Beloved Mexican Street Snack: Elote is a staple in Mexican street food culture — often sold by street vendors from carts or roadside grills. In many parts of Mexico, it’s a go-to snack, especially during festivals, family gatherings, or warm summer nights. It’s typically served on a wooden stick or with the husk pulled down to form a natural handle.
What’s on Elote?: While there are regional and personal variations, classic elote usually includes:
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Mayonnaise or Mexican crema (sometimes both)
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Cotija cheese — a salty, crumbly cheese similar to feta
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Chili powder or Tajín for heat and tang
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Lime juice for brightness
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Cilantro (optional) for a fresh, herbal note
The combination is sweet, creamy, spicy, and tangy, with just enough char from the grill to add depth of flavor.
What’s Esquites?: When elote is served off the cob in a cup or bowl, it’s called esquites. The flavor profile is the same, but it’s easier to eat with a spoon and great for gatherings or toppings. Many people also refer to esquites as street corn salad, which is what your recipe is based on.
Why It’s So Popular: Elote is more than a snack — it’s a flavor bomb. The contrast of textures and flavors hits every note: sweet, salty, tangy, creamy, spicy, and smoky. It’s also endlessly customizable, making it popular not just in Mexico, but around the world.
KNIFE UTILIZED
When it comes to BBQ, the right knife is just as important as your rubs, smoker, and technique. Whether you’re slicing through a perfectly smoked brisket or carving up racks of ribs, you need a blade that’s razor-sharp, well-balanced, and built to handle the job. Enter the Avanta Kendrick BBQ Knife — designed with input from real pitmasters and trusted by serious cooks who don’t compromise on quality.
Designed for BBQ by People Who Get It: The Avanta Kendrick BBQ Knife isn’t just another kitchen tool. It’s a purpose-built slicing machine created in collaboration with BBQ legend Kendrick BBQ and manufactured by Messermeister, a brand known for high-performance cutlery.
Everything about this knife — from its blade shape to its handle — is crafted for the unique needs of BBQ prep.
